Tag: Beef

Ingredients:

Tenderloin of Beef
8 boxes of table salt
4 cups butter garlic to taste

Instructions:

Empty salt into large pan. Start fire. Put a piece of brown wrapping paper, large enough to wrap around meal twice, on work area. Place meat on paper. Dampen hands lightly with water, and mold a salt casing around entire tenderloin, one inch or more thick. Wrap salt encased meat with brown paper and moisten whole sufficiently to hold in place. Put meat package on grate over hot fire. Melt butter near meat. Let meat cook 45 minutes within salt shell. Judge time by paper which will become dark and brittle. When ready, break open with a hammer. Slice into 1112″ slices and drop in warm butter. Tbsp. is the juiciest steak ever!!!

Notes:

Servings Yield:

Ingredients:

J pound lean ground beef
1 egg ‘/., tsp. salt
1/-, tsp. pepper
1 Tbsp. Worcestershire sauce
3 to
4 shakes Pick-a-Peppa garlic powder to taste J Tbsp. chopped parsley;., cup green pepper
1 cup chopped onion
11! cup V-8 Juice or catsup
112to
2/. J cup oatmeal or bread crumbs

Instructions:

Mix ingredients together and bake 30 minutes at 3500. Add topping. Topping for Meat Loaf:;., cup catsup 1 tsp. dry mustard 6 Tbsp. brown sugar;., tsp. nutmeg Mix together and add to top of meat loaf. Balce for additional 15 minutes.

Notes:

Chef Carl at the Deli used this meat loaf recipe and all of our customers loved it when he mad it. lVty son-in-law. Rodger. loves meat loaf and I always think of him when I use this recipe. Other good recipes are listed under Meat Loaf in this Section.

Servings Yield:

Ingredients:

4 skinned and boned chicken breast halvl!S;., tsp. salt
1 (16-oz.) can apricot halves, undrained
1/2 cup orange juke
2 Tbsp. lite soy sauce
1 minced garlic clove
1 tsp. dark sesame oil
3/4 cup all-purpose
1/2, to
1/2 tsp. ground rYd pepper
2 tsp. l’egetable oil
6 grttn onions. thinly slked
1/2, cup chopped fresh cilantro Roasted Potato Thins (see recipe in side dish section)

Instructions:

Place chicken l:: x!tween 2hets of plastic wmp. Flatten to 1/2″ thickness, using a meat mallet or rolling pin. Sp1inkle with salt. Drain apricots, reserving liquid. Coarsely chop apricots. Stir together reserved liquid,. apricots, juice, and next 3 ingredients. Combine flour and pepr; dredge chicken in flour mixture. Cook chicken in hot oil in large skillet over medium high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins. Makes 4 servings.

Notes:

Serve with Roasted Potato Thins and a side of green beans.

Servings Yield:

Serve with Roasted Potato Thins

Ingredients:

1 small orange or onion, peeled and quartered
2 Comish hens, washed
3/4- cup bottled Italian dressing ‘h cup apricot or peach nectar or orange juice
1/3 cup apricot or peach preserves
1 Tbsp. chopped fresh parsley
1/2 tsp. dried thyme le, aves, crushed
1/2 tsp. grated orange zest
1/2 tsp. salt
1/1 tsp. ground black pepper

Instructions:

Evenly stuff orange or onion into hens. Set aside. In smal1 bowl blend the Italian dressing, nectar, preserves, parsley, thyme, orange zest, salt and pepper. In a large non-aluminum bowl or plastic bag, pour 3/ c. marinade over hens; tum to coat. Refrigerate remaining marinade. Cover or close bag and marinate in refrigerator, turning occasionally, 3 to 24 hours. Remove hens from marinade, discarding the used marinade. Grill hens, basting occasionally with the refrigerated marinade, 50 minutes or until hens are no longer pink. Or, roast hens in a 375° oven, basting occasionally, as above. Meanwhile, in a smalJ saucepan, bring remaining refrigerated marinade to a boil; boil I minute. Serve with hens.

Notes:

Serve with rice pilaf or rice casserole, a colorful seasonal salad, a loaf of oven warmed bread, and a good chilled white wine, for a beautifully complete and delicious meal. Tbsp. is one of my favorites.

Servings Yield:

Serve with hens

Ingredients:

2 chopped cel’ery ribs
1/1 medium chopped onion
1 Tbsp. vegetable oil
3 cups packed crumbled cornbread
1 Tbsp. poultry seasofting J’1⁄2 cups chopped cooked chicken
1/2 cups low-sodium chicken broth
1 cup sour cream
1 large egg lightly beaten l (4.4-oz.) jar sliced mushrooms, drained
1/2 tsp. dried crushed red pepper
1/2 tsp. salt
2 Tbsp. butter melted
1 cup (4 oz.) shredded sharp

Instructions:

Saute celery and onion in oil. Combine with cornbread, poultry seasoning, chicken, broth, sour cream, egg, mushrooms, red pepper, and salt. Spoon into a buttered casserole, drizzle with melted butter, top with cheese, and bake until hot and set. Garnish with parsley.

Notes:

Servings Yield:

Ingredients:

1 cup yellow cornmeal
1 cup milk
1⁄4tsp. salt
1/4 Tbsp. baking soda
1/4 cup oil or Bacon drippings
1 (1S-oz.) can cream style corn
1 lb. ground beef
l large chopped onion
3/4apound cheddar cheese
4 jalapeiios (use to suit your taste)

Instructions:

Combine cornmeal, milk, beaten eggs, salt, soda, oil and cream style com. Mix weJI and set aside. Brown ground beef until crumbly and drain on paper towels. Pour half of cornbread batter into well-greased cast iron skillet or baking pan that has been dusted with corn meal or sprayed wicb Pam. Sprinkle grated cheese evenJy over the batter. Sprin-kle cooked meat over cheese. Sprinkle chopped onion and jalapeios evenly over meat. Top with remaining cornbread batter. Bake at 350° for about 50 minutes. Serve hot. Serves 6-8. (A big pot of Baked, Borracho, Cowpoke, or Pinto beans with a tossed green salad goes very well with this casserole).

Notes:

The cornbread casserole is one that goes back many years. The addition of the jalapefio makes it even more Tex-Mex!., 154

Servings Yield:

Serve hot

Ingredients:

3 lbs. fresh beef brisket, cut in half
1/2acup grape jelly
1 envelope onion soup mix
1/4 tsp. pepper

Instructions:

Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix and pepper, spread half over meat. Top with the remaining meat and ketchup mixture. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juices. Yields 8-10 servings.

Notes:

I really like this recipe not only because it makes such a tender and flavorful brisket, but because it takes advantage of a slow cooker. It is great to come home from work and have this mouthwatering main dish waiting for you. 1be leftovers also make great sandwiches.

Servings Yield:

Serve with cooking juices

Ingredients:

2 pounds ground beef
4 cups diced onions
2 minced garlic cloves
3 medium green peppers, diced
4 cups diced celery
1 jar (5
1/4 oz.) stuffed green olives, undrained
1 (4-oz.) can mushroom stems and pieces, undrained
1 (10
1/4-oz.) can condensed tomato soup, undiluted
1 (8-oz.) jar picante sauce
1 (18-oz.) bottle barbecue sauce
Worcestershire sauce, to taste
3 to
4 cups medium egg noodles, cooked and drained
1 cup shredded Cheddar cheese

Instructions:

In a Dutch oven, brown ground beef with onions and garlic; drain. Add remaining ingredients except cheese and mix well. Cover and bake at 350°F for 2 hours or until hot and bubbly. Sprinkle with cheese just before serving. Yields 16 to 20 servings.

Notes:

Great for a crowd! I cooked this for UUMC on Wednesday nights many years ago and it was enjoyed by all the group.

Servings Yield:

Yields 16-20 servings

Ingredients:

1 pound ground heel
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cups tom fresh spinach
1 (16-nz.) can kidney beans, rinsed and drained
1 (1Soz.) can pinto beans, rinsed and drained
1 (15-oz.) can tomato sauce
1 ( I. J.11.?-oz.) can stewed

Instructions:

tomatoes, undrained 2 Tbsp. taco seasoning 1 Tbsp. sugar 1 Tbsp. molasses In skillet, cook the beef, muhrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Pre-pare crust.

Notes:

You will like lhis meaty pie because it has a linle extra zest to it. When you combine ground beef, stewed tomatoes. ans and the spicy seasonings. you have a winning combination that will delight any crowd. lt slices easily and is easy to serve.

Servings Yield:

Yields 2 pies

Ingredients:

1 cup rice, uncooked
1 can
8 oz. can tomato sauce plus
1/1 can water

Instructions:

;., cup green pepper, shopped 1 can whole kernI com, drained;., cup onio chopped l-1/2 lbs. ground beef, uncooked Mix rice with salt and pepper to taste. Add other ingredients and bake at 350° for 1 hour 20 minutes. Add topping recipe after 30 minutes of baking. Topping for layered carole 1 can onion rings 1/2 cup grt–en pepper, t hopped 8 sJices bacon (‘OOked and Combine all the lopping ingredients and spread on top of layered casserole aftl!r cooking for JO minutes.

Notes:

A grnat family recipe–make two. and freeze one.

Servings Yield:

Make two